I’m a prawn junkie. I love those little schoolies salt and spice rubbed and deep-fried to crispy perfection. Or king prawns skewered lengthwise, barbecued in their full body armour, and peeled to reveal plump, pink, almost steamed, flesh. Banana prawns dressed in Panko breadcrumbs, deep-fried and dipped in a chilli-kicked mango mayonnaise make me weak at the knees. I save prawn shells to make stock for tom yam goong (sour & spicy prawn soup) – my favourite Thai dish. But a generous handful of prawns cooked in a thick, rich, Indian butter curry is by far my guiltiest pleasure. Ah, yes, I love a good prawn.
